Ashfaque Ahmed Khaskheli¹, Shahzor Gul Khaskheli¹, Ying Liu¹, Saghir Ahmed Sheikh², Yan-Feng Wang³, Aijaz Hussain Soomro², Dong Xiaobo¹, Mamoun A. Homaida¹, Xiaojiu Tian¹, Wen Huang^1,

Mushrooms are perishable foods; they required processing technologies that preserves chemical and nutritional characteristics of fresh forms. The principal objective of this research was to analyze the physicochemical changes and sensory properties of Shiitake pickles with and without mustard oil in order to contribute to the diversification of food. The antioxidant activity of fresh shiitake mushroom pickles with and without mustard oil demonstrated a significant result in Scavenging free radicals except for DDPH. The pH of MOVS and SWVS was reduced to 3.92±010 and 2.80±0.26 over time during 20 days of storage and the acidity was gradually increased for up to storage. However HPLC analysis of both pickles revealed the presence of four acids were present in the MOVS pickle (malic acid at 4.354 with the retention time of 4.2 minutes). The second peak indicates lactic acid at 5.069 with the retention time of 4.3 min. The third peak indicates citric acid at 5.489 with the retention time of 4.5 min. The fourth peak indicates succinic acid at 7.301 with the retention time of 6.8min. Whereas the SWVS pickle showed the peak for three acids present in the pickle sample, where the first peak indicates malic acid at 4.303 with the retention time of 4.2 min, the second peak indicates acetic acid acid at 6.573 with the retention time of 6.2 min, and the final peak was found of succinic acid at 7.304 with the retention time of 6.8 min. The pickle formulated with (MOVS) showed 5.70 for overall acceptability of pickle.

shiitake mushroom, antioxidant activity, pickle, organic acid